Tuesday, 19 March 2013

Easter Bunny Cake

This is a fun cake to make around Easter. Great dessert idea, because really, who doesn't like cake?  If for some reason carrot cake isn't your thing, any cake flavour substitution will work.

1  box carrot cake mix

Water, vegetable oil and eggs called for on cake mix box

Tray or cardboard, covered with foil

1  container Betty Crocker® Whipped fluffy white frosting

1  cup shredded coconut

Construction paper

Jelly beans or small gumdrops

1  cup shredded coconut

Green food color

1.  Heat oven to 350°F (325°F for dark or nonstick pans). Make and cool cake as directed on box for two 8-inch or 9-inch round pans.

2.  Reserve 1 layer for another use or to make a second bunny. Cut 1 layer in half as shown in diagram. Put halves together with frosting to form body. Place cake upright on cut edge on tray.

3.  Cut out a notch about one-third of the way up one end of body to form head (small end) as shown in diagram. Attach half of cutout piece from tail with toothpicks. Frost with remaining frosting, rounding body on sides. Sprinkle with 1 cup coconut. Cut ears from construction paper; press into notch on top. Use jelly beans for eyes and nose.

4.  Shake 1 cup coconut and 3 drops food color in tightly covered jar until evenly tinted. Surround bunny with tinted coconut. Add additional jelly beans if desired.

Store loosely covered.

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